STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress. Grilled Marinated Tiger Prawn and Crispy Bacon Salad Baby Gem Lettuce, Roast Cherry Tomatoes, Toasted Macadamia Nuts and Garlic Croutons, Lemon Citrus Vinaigrette. Confit Free Range Chicken Terrine Iberico Ham, Pickled Baby Leek, Caper and Parsley Petit Salad. Smoked Haddock and Gruyère Tart With Poached Hens Egg, Baby Spinach and Wild Chives. Carpaccio of 28 Day Aged Angus Beef Pecorino Romano Shavings, Watercress Dressing Served with Crisp Crostini. Ham Hock Terrine Wrapped in Savoy Cabbage with Grilled Scallions and Parsley Salsa Verde. Marinated Atlantic Salmon Gravadlax Cured with Sea Salt, Citrus and Dill, Cucumber Noodle Salad, Wasabi Mustard Cream. Charcuterie Plate Air Dried Connemara Ham, Connemara Dried Lamb, Chorizo, Garlic Sausage and Mc Geogh s Black Pudding Pâté, served with Cornichons, Soused Vegetables and Crusty Sourdough Chicken and Wild Mushroom Filo Tart In a Parmesan and Basil Veloute Topped with Crispy Cured Ham. Chilled Assiette of Melon Rose With Champagne Macerated Strawberries and a Balsamic Glaze.
STARTERS (CONTINUED) Warm Salad of Creole Spiced Chicken Fillet Baby Gem, Aged Parmesan Shavings, Black Pepper Croutons & Semi Dried Tomatoes with a Creamy Caesar Dressing. Salad of Crispy Limerick Bacon & Croutons Tossed Leaves, Crispy Bacon, Cahill's Porter Cheese, Vine Ripened Tomatoes, Aged Balsamic Dressing Baked Goats Cheese and Red Onion Filo Tart With Pickled Baby Beetroot and Organic Salad Leaves. Char- Grilled Vegetable Tian With Black Olive Tapenade, Bruschetta and Buffalo Mozzarella, Basil Pesto. Mille Feuille of Grilled Asparagus Slow Roasted Plum Tomatoes & Poached Egg with a Saffron Scented Hollandaise Sauce.
SOUPS Roasted Courgette and Fennel, Garlic Ciabatta Wild Mushroom & Dill with White Truffle Oil Roasted Butternut Squash, Sweet Potato and Rosemary, Chive Crème Fraiche Cream of Potato and Sweet Onion, Fried Onion Crisps Slow Roasted Plum Tomato and Red Pepper, Sweet Basil Oil Wild Native Mussel and Clam Chowder, Prawn Dumpling French Onion Soup, Parmesan Rarebit. Cumin Spiced Roasted Vegetable Soup with a Coriander Crème Fraiche Veloute of Roast Celeriac & Sweet Garlic with Crispy Bacon. Green Pea and Ham Hock Soup, Fresh Herbs & Toasted Croutes. Roast Carrot and Wild Tarragon with Parsnip Crisps. Asian Style Prawn and Chilli Glass Noodle Broth, Crispy Shredded Wonton
SORBETS Raspberry Classic Lemon Green Apple Mango Grapefruit and Orange
MAIN COURSES Pan Fried Fillet of Irish Beef Whipped Potato and Shallot Puree, Grilled Field Mushroom, Red Onion Jam, Bordelaise Sauce. 28 Day Aged Angus Rib Eye of Beef Roasted Pink, Thyme and Mustard Yorkshire Pudding, Spring Onion Pomme Mousseline, Claret Jus Roti. Seared 10 oz Rib Eye of Angus Beef Pomme Pont Neuf, Red Onion Tempura, Grilled Field Mushroom and Béarnaise Sauce. Seared 12 oz Angus Sirloin Au Poivre With a Celeriac Gratin Dauphinoise, Glazed Baby Carrots and Bordeaux Jus. Honey and Mustard Glazed Rack of Wexford Lamb Lemon and Rosemary Polenta, Stir Fried Cabbage with Smoked Bacon, Natural Jus. Slow Braised Rump of Wexford Lamb In Red Wine and Rosemary, Braised Puy Lentils and Grilled Baby Leeks, Preserved Lemon Jus. Roast Roulade of Bronze Turkey Leek, Sage and Pinenut Farce, Wrapped in Smoked Bacon served on a Crisp Potato Rosti with a Natural Jus Roti. Honey Glazed Loin of Smoked Connemara Kassler Whipped Mustard Mash, Curly Kale and a Parsley and Caper Sauce. Roast Ballotine of Silverhill Duck With an Apricot and Herb Stuffing, Crispy Chateau Potatoes, Plum and Red Onion Chutney and a Star Anise Jus. Seared Supreme of Free Range Chicken Whipped Pea and Smoked Bacon Mash, Crispy Pudding Grilled Field Mushroom and Thyme Scented Broth.
MAIN COURSES (CONTINUED) Lemon Roasted Supreme of Cornfed Chicken Crispy Chorizo Risotto Infused with Barolo Wine and Finished with Pecorino Romano and Fresh Basil. Poached Paupiettes of Lemon Sole With a Prawn Mousseline, Sauce Bouillabaisse with Fresh Mussels and Clams. Pan Seared Fillet of Atlantic Salmon Grilled Asparagus Spears, Slow Roast Cherry Vine Tomatoes, Roast Pepper Escabeche and Hollandaise Sauce. Grilled Fillet of Fresh Cod Warm Salad of Ratte Potatoes Flavoured with Baby Capers, Kalamata Olives, Cherry Vine Tomatoes and Fresh Herbs, Roast Pepper, Tomato & Basil Salsa. Pan Seared Fillet of Sea Bass Caramelised Fennel, Fennel Puree, Seared Scallop and a Lemongrass Foam.
VEGETARIAN OPTIONS Organic Goats Cheese and Baby Spinach Crepe Pudding Slow Roast Tomato and Basil Ragout, Baby Rocket Salad. Shiitake Mushroom and Baby Spinach Risotto Grilled Field Mushroom and Crispy Fried Red Onion, Parmesan Shavings. Crispy Fried Lemon and Herb Polenta Cake With Aubergine Fritters, Spiced Chilli Salsa and a Saffron Aioli. Grilled Harissa Zucchini With Tabouleh, Greek Feta and Grilled Flatbread.
DESSERTS Masterchefs Assiette Plate, Chefs Selection of Miniature Desserts. Individual Exotic Fruit Pavlova, Passion Fruit and Mango Mascarpone, Mango Sauce. Rhubarb and Ginger Crème Brûlee, Shortbread and Vanilla Ice Cream. Sticky Toffee Pudding with Rum Butterscotch Sauce and Clotted Cream. Raspberry and White Chocolate Cheesecake, Raspberry Mascarpone, Berry Compote. Warm Pear and Almond Tart with Cardamom Anglaise and Chantilly Cream. Apple and Blackberry Crumble in a Pastry Case with a Cinnamon Anglaise, Maple and Walnut Ice Cream. Fresh Seasonal Berry Tiramisu, Flavoured with Vanilla Mascarpone, served with White Chocolate and a Raspberry Sorbet. Chocolate Orange Parfait, Crème Anglaise, Crisp Tuille. Raspberry and White Chocolate Crème Patisserie Tart with Vanilla Ice Cream. Selection of Irish Farmhouse Cheeses with Crackers, Chutneys and Quince Jelly.